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    Pumpkin Cheesecake-Diabetic

    Preparation Time: 20-25 minutes
    Serving Size: 1/12 cake
    Serves: 12


    List of Ingredients


    • Crust:
    • 1 cup graham cracker crumbs
    • 1/3 cup SPLENDA. Granular
    • 3 tbsp. light margarine (50% less fat & calories)
    • Filling:
    • 16 oz. light cream cheese (50% less fat)
    • 16 oz. canned pumpkin
    • 1 ½ cups egg substitute
    • 3 tbsp. molasses
    • 3/4 cups SPLENDA® Granular
    • 1 tsp. cinnamon
    • 1/2 tsp. ground ginger
    • 1 tsp. vanilla extract
    • 1/8 tsp. cloves
    • 1/8 tsp. ground nutmeg


    Instructions


    1. Crust: Preheat oven to 350° F. In small a bowl, mix graham cracker crumbs with SPLENDA and butter. Put mixture in a 9x12 " spring form pan. Press mixture on bottom and sides of pan. Place in freezer until filling is ready.
    2. Filling: In a large bowl, beat cream cheese with an electric mixer on high speed, until smooth, approximately 2 minutes.
    3. Add remaining ingredients and beat on low speed until blended and smooth, approximately 1 minute.
    4. Pour cream filling into crust.
    5. Bake cheesecake 55 minutes or until set.
    6. Cool 15 minutes and run a knife around the sides to loosen the cake from the pan.
    7. Cool on wire rack to room temperature, cover and refrigerate 2 hours before serving.


    Final Comments


    Nutrients Per Serving
    Serving Size 3.5 oz. (98g)
    Calories 170
    Carbohydrates 18g; Protein 5g; Dietary Fiber 1g; Total Fat 9g; Saturated Fat 5g; Cholesterol 20mg; Sodium 210mg
    Diabetes Exchanges

    http://www.splenda.com
 

 

 

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